Day 12: Double Chocolate, Chocolate Chip, Chocolate Dipped Cookies9:03 PM
If you're just joining me, be sure to check out the other recipes from this year's 12 Days of Cookies:Fail-proof No Bake Cookies
Day 2: Chocolate Pretzel Cookies
Day 3: Mini Pumpkin Whoopie Pies with Whipped Maple Cream Cheese Filling
Day 4: Snickerdoodles
Day 5: Gingerbread Cookies
Day 6: Alfajores or Dulce de Leche sandwich cookies
Day 7: Almond Biscotti with Lemon
Day 8: Pie Crust Cookies
Day 9: Lemon Poppy Seed Cookies
Day 10: Chinese Five-Spice Oatmeal Cookies
Day 11: Danish Butter Cookies
I've had so much fun this year with my 12 Days of Cookies. I've loved trying new recipes as well as vising old favorites. I hope you've had as much fun as me! :)
For the final recipe this year, I decided to go with something chocolaty. However, this isn't just any chocolate cookie. This is a quadruple threat kind of cookie. There are 4 different forms of chocolate in this cookie! Yes, you read that right! Four! Cocoa powder, Melted chocolate, Chocolate chips, and Chocolate ganache. Yum! :)
Double Chocolate, Chocolate Chip, Chocolate Dipped Cookies
- 1 1/2 cup flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1 tsp salt
- 2 cup semisweet chocolate pieces
- 3/4 cup salted butter, at room temperature
- 1 1/2 cup dark brown sugar
- 3 eggs, at room temperature
- 1 1/2 tsp vanilla extract
- 1 - 1 1/2 cups semisweet chocolate chips
- 1/2 cup heavy whipping cream
- 1 Tbsp salted butter
- 1 Tbsp granulated sugar
- 1 cup semisweet chocolate chips
Preheat oven to 400 degrees F. In a medium mixing bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.
In a medium saucepan, combine the 2 cups chocolate pieces and 2 Tbsp of the butter. Cook, stirring continuously, over low heat, until melted. Set aside to cool slightly.
In a large mixing bowl, cream remaining butter with brown sugar. Beat in eggs, one at a time. Add the melted chocolate and vanilla extract and mix until well combined. Stir in the chocolate chips.
Use a 1 Tbsp cookie scoop to drop dough balls onto baking sheets 2 inches apart. Place baking sheet in refrigerator and chill at least 10 minutes, until dough balls are firm. Bake 10 minutes, let cool completely on baking sheets.
Dip each cookie halfway into the chocolate ganache. Place on a wire rack until ganache is set. Store layered between waxed paper in an airtight container. Makes about 5 dozen cookies.
Combine whipping cream, butter, and sugar in a small sauce pan. Bring just to boiling, stirring occasionally to dissolve sugar. Meanwhile place the chocolate chips in a medium mixing bowl. Pour hot cream mixture over chocolate and let stand 5 minutes. Whisk until smooth. Let cool to room temperature before using.